Quote:
Originally Posted by 4X4
So far, what I've been doing is cleaning off the counter with windex (I use windex to clean everything. It's the only cleaner I buy!), then I mix up some sterilant and basically rely on swishing ie, I'll put some sterilant in the primary fermenter, then swish my spoon around, then swish the stuff around in the primary fermenter and tghe carboy... Is that ok? I don't have to bust out a scrubby thing and go hard, do I?
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you don't have to go scrubby hard all the time...no. scrubby hard removes visible stuff primarily. and scrubby hard brushes also acquire bacteria.
what you describe works perfectly especially if you already got your wine to work!
i meant to add that i sterilize all of my stuff before i put it away for next time. i have found that this and the immediate rinsing reduces hard scrubby stuff because you are putting away a sterilized item. you still have to sterilize it again before you use it...but you have killed any bacteria that might have grown on your equipment.
my dad was using saranwrap over his sterilized carboys when they were unused but between batches to keep anything out.
my personal rule is that i never put anything down once i have sterilized it and then picked it up. When i have something that i need to do twice, i will buy 2 things and sterilize them both. for example, different sets of hoses. its easier, its faster, and it removes all doubt about sterilization.
i just watch garage sales for people ditching their stuff. i built up a pretty good collection of double and backup items that way. oh yah and it lets you easily up production hehehe. so you can do more batches both consecutively AND concurrently.
i want to add about windex. its good for what it is...but it isn't sterilant.
but you know what? if it works, you should keep doing it.